I love winter (I love all the seasons.) I love seeing the bare, spindly branches of trees and feeling my face get all chapped from the wind when I go outside. I love turning on the fireplace and spending all day in my pajamas. But I’m done with winter. We had a string

Y’all, I won’t lie: I’ve been preparing for Thanksgiving 2017 for the last two months. Really. I started trying out some new autumn pie recipes in early September…well, I tried one recipe and fell so deeply in love with it, I decided to commit myself entirely to this recipe and no one else. last thanksgiving:

The first time I ever made my apple chai-der pie (an idea that I shamelessly stole from the Internet, but eventually made my own), I thought I had died and done gone to heaven, y’all. The apples were good and the spiced black tea filling even better, but the real kicker was the streusel. Every

last thanksgiving: spiced black tea apple pie, boozy pecan pie Last year, I made a decision to master pie once and for all. I went about it as scientifically as possible: I compiled half a dozen pie crust recipes, tested each one (with labels, taste-testing, notes, sample batches, and all), and developed my own recipe.

I remember the good ol’ days of getting out of my car at 10:00 p.m. and watching my glasses fog up immediately. Those precious “is that sweat, rain, or the humidity?” moments. The 5:00 am sunrise and “will the sun ever set?” times. But those are over now. My glasses don’t fog up anymore and I

If yesterday’s pecan pie wasn’t enough, here’s another that you can prepare ahead of time and assemble on the day of baking! I first learned to do apple pie at a workshop in downtown Durham, at Scratch Bakery. I’d been trying to do double-crust apple pie for a few weeks before but it was too

Howdy, y’all. I mentioned before that I’d be coming out with a few pie recipes this season and I finally got one I feel confident publishing. There was a time years ago, when I was in college, when I tried to learn how to make pie and used pecan pie as the test.

For a long time, pies and tarts have been the bane of my existence. Either the dough fell apart in my hands, the crust burned in the oven, or, god forbid I cover it with tin foil, the pie would be under-baked and liquid-y. My experience with pie has been…frustrating. But I promised myself I